Position a rack in the center of the oven and heat the oven to 400°F or turn the outdoor grill on to high.

In a small saucepan, add mirin, shallots, ginger, and garlic and cook over medium heat until the mixture is syrupy and large bubbles start to form, about 5 minutes. Remove from the heat and whisk in 1 tablespoon grapeseed oil, the miso, and the hot sauce. Set aside.

Season the steaks generously with salt and pepper. Heat a 12-inch oven-safe skillet over high heat until very hot. Add the remaining 2 tsp. oil, swirling it until the pan is well coated. Cook the steaks, flipping once, until browned, about 4 minutes total. Using a pastry brush, spread the glaze evenly over the steaks, transfer to the oven, and roast until an instant-read thermometer inserted into the thickest part of the steak reads 130°F to 135°F for medium rare, about 4 minutes. If using flank steak, the cooking time will be a little longer. If the top is not browned, turn the broiler on and broil for 1-2 minutes to lightly brown the glaze.

Transfer the steaks to a cutting board, let rest for 5 minutes, and then cut on the diagonal into 1/2-inch-thick slices. Pour any juice remaining in the pan over top and sprinkle with the scallions.

6 WW Points